Imeretian Khachapuri
Extremely tasty, easy, and simple! Imeretian Khachapuri are classic Georgian cheese flatbreads on soft yeast dough. They turn out golden, tender, and delicious.
Updated : 23 October, 2025
Easy
About 1 hour.
Ingredients
Dough
200 grams
Wheat flour
125 milliliters
Water
1 tablespoon
Vegetable oil
1 teaspoon
Dry yeast
1 grams
Sugar
1 grams
Salt
Filling
300 grams
Sulguni
1
Eggs
0.5 tablespoon
Wheat flour
Brushing
20 grams
Butter
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare all ingredients and start with the dough. Use only premium flour. Olive or other vegetable oil is fine. Dry yeast can be replaced with fresh pressed yeast, double the amount (about 15 g).
Step 2
I always check yeast activity. Dissolve sugar and salt in warm water (98-104°F / 37-40°C). Sprinkle dry yeast on top and leave until a fluffy cap appears. If it doesn’t, the yeast is inactive.
Step 3
Mix the activated yeast with vegetable oil in a bowl.
Step 4
Gradually add sifted flour in several portions.
Step 5
Knead a soft, elastic, non-sticky dough. Initially it may stick, but gradually it becomes easier to handle. Lightly oil your hands if needed or add a little flour. Avoid adding too much flour.
Step 6
Cover the dough with a towel and leave in a warm place for 40 minutes to rise.
Step 7
Prepare the filling. Use Imeretian cheese instead of sulguni. Use a large egg.
Step 8
Grate the sulguni on a coarse grater.
Step 9
Add the egg and flour to the cheese and mix well, preferably by hand, until slightly sticky.
Step 10
Form a firm ball from the cheese mixture.
Step 11
Punch down the risen dough, place it on floured parchment, and roll into a circle about 8-10 inches (20-25 cm) in diameter. The dough is soft and easily stretchable by hand.
Step 12
Place the cheese ball in the center.
Step 13
Carefully gather the free edges around the cheese and pinch tightly, leaving no holes.
Step 14
Lightly dust with flour and flip the dough. Flatten gently with hands or a rolling pin into a 12-inch (30 cm) round.
Step 15
Make a small hole in the center for steam. Transfer the dough with parchment to a baking sheet. Bake in a preheated oven at 356°F (180°C) for 10-15 minutes until golden. Exact time depends on your oven.
Step 16
Prepare 20–30 g of butter for brushing.
Step 17
Remove hot khachapuri from the oven, immediately brush with butter, and serve. Enjoy!